|3.00||potatoes — large, thinly sliced|
|200.00 g||lentils — cooked|
|4.00||garlic — large cloves, crushed|
|5.00 ml||curry powder — medium|
|2.00||eggs — beaten|
|45.00 ml||fresh parsley — chopped|
|1.00||tomatoes — ripe, skinned and finely chopped|
|salt and freshly ground black pepper|
|flour — for dusting|
|sunflower oil — for frying|
Strip and trim leeks, leaving a few green leaves. Halve lengthways and across and wash very carefully.
Simmer, covered, with potatoes in a little salted boiling water until tender, 15 to 20 minutes. Drain thoroughly and squeeze excess water from leeks.
Purée leeks and potatoes until smooth. Add lentils, garlic, curry powder, eggs, parsley and tomato. Season to taste. (Add a little extra flour if mixture is very sloppy.)
Shape mixture into 6 cm diameter patties. Dip lightly in a little flour and shallow-fry on both sides in hot oil until golden. (Oil should be hot but not smoking, otherwise fritters will be greasy.)
Serve with cooked brown rice lightly tossed with sautéed onion and sunflower seeds, homemade tomato sauce and a crisp green salad.
TOTAL KILOJOULE COUNT: 8 540 kJ (2 040 Cal). Per fritter: 430 kJ (105 Cal).
Makes 20 medium fritters